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Recipe Title: Category: -- Select Category -- American Caribbean Chinese Indian Korean Mediterranean Thai Vietnamese Update Image (optional):

Optional Link (URL): Ingredients (one per line): 3 pounds Napa Cabbage 3 tablespoons Coarse Sea Salt 3/4 cup water 3 tablespoons Sweet Rice Flour 6 Garlic Cloves 1/2 teaspoon Ginger 1/2 Apple 1/4 Onion 2 tablespoons Fish Sauce 2 tablespoons Anchovy Fish Sauce 1 tablespoon Salted Shrimp (saeu-jeot) 2 tablespoons Korean plum extract syrup (maesil chung) 2 stalks Scallions 1 1/2 cups Korean radish 1 cup Carrot 1/2 cup Korean red pepper flakes (gochugaru) Instructions: Prep: Cut cabbage into bite size pieces then wash it. Take a layer of the cabbage add to a larger bowl add coarse sea salt and mix well, add Another layer of cabbage and salt mix well and repeat until all is done. let brine for 3-4 hours (leave it) After the white part of the cabbage is soft and flexible cabbage is done being brine. Rise the cabbage until all the salt has been removed (wash 2-3 times) and drain until there is no more water. Rice Paste In saucepan over low heat add the water, sweet rice flour keep stirring until paste becomes sticky and pasty (about 5-mins) then let cool for about 20 mins Seasoning Paste In a food processor add Garlic, Ginger, Apple, Onions, fish sauce, anchovy fish sauce, salted shrimp Korean plum extract syrup, Blend until it becomes a Paste. Prep Cut up Scallions into 2 inch pieces Cut Korean radish into matchstick pieces Cut Carrot into matchstick pieces Kimchi Paste In Large Mixing bowl combine Rice Paste, Seasoning Paste and Korean red pepper flakes Mix well Then add Scallions, Korean radish and Carrots Mix Well. In Another Bowl Add a layer of cabbage then add layer of the Kimchi Paste mix well then add another layer of cabbage and Kimchi Paste mix well and repeat until done. Transfer to airtight container Ferment in Fridge for 5-7 days Update Recipe

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